Instant Pot Chicken Vegetable Soup
Comforting and packed with flavor chicken vegetable soup made in the instant pot. A family favorite and weeknight staple.
- 1 lb chicken breast
- 1 onion finely diced
- 2 garlic cloves finely minced
- 8 cups chicken stock
- 15 ounces diced tomatoes
- 24 ounces frozen mixed vegetables
- 4 ounces ditalini pasta
- 1 tbsp fresh parmesan cheese
- 2 tsp lemon juice
- 1 tsp granulated garlic
- 2 tbsp olive oil
- salt and pepper to taste
Press the "saute" function on the instant pot and drizzle some olive oil into the pot. Cook the onions for 1-2 minutes or until translucent. Stir in the fresh garlic and cook for an additional 20 seconds.
Add the chicken, diced tomatoes, chicken stock, granulated garlic, salt, and pepper. Press the "cancel" Function.
Set your instant pot to pressure cook on high for 7 minutes. When the 7 minutes are up, press the cancel function.
Allow the instant pot to release the steam completely before opening the lid.
Carefully open the lid and press the "saute" function. Remove the chicken from the instant pot and make sure the internal temperature of the chicken is 165 degrees F. Shred the chicken or finely dice the chicken and set aside.
Add the noodles and vegetables and cook the noodles according to packaging instructions. Once the noodles are completely cooked, add the chicken back to the instant pot along with the lemon juice and parmesan cheese. Cook for an additional minute or so. Season with salt and pepper generously.
- Read the instant pot manual before using it.
- Make sure the chicken reaches an internal temperature of 165 degrees F. before comsuming.
Calories: 411kcal | Carbohydrates: 46g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 621mg | Potassium: 1064mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5874IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 3mg